June 18, 2026 • 12 mins
FIRST WITH YESTERDAY'S NEWS (highlights from Thursday on Newstalk ZB) What a Pointless Exercise/Work Less Balance/Depressing Afternoon/Starred Restaurants Ain't All That/Chiptalk ZB
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Speaker 1 (00:09):
You're listening to a podcast from News Talk Said B
Follow this and our wide range of podcasts now on
iHeartRadio Used Talk Said Talk.
Speaker 2 (00:24):
Hello, my beautiful beanies, and welcome to the Bean for Friday.
First with yesterday's news, I am Glen Hart and we're
looking back at Thursday. Does Parliament work hard enough? Are
they there? Do they put in enough hours? Harry Willdhams
going to dig into that shortly. I think The Afternoon
(00:45):
Show made a mistake with one of their topics yesterday.
They were talking about how to break bad news to
people in the wake of Jeremy Clarkson's cans of revelation
on his TV show. Doing it on a TV show
is probably not the best idea, But anyway, we'll get
into that short Has your restaurant been given a Michelin
(01:06):
star yet? And we've got some fish and chip talk
here to see Americas. He often makes me hungry at
the end of the PODCASTI guy feel like he's doing
it on purpose. But the Iaran deal, the memorandum of understanding,
is it worth the paper it's written on? What did
America get out of it exactly?
Speaker 3 (01:25):
Iran is going to be in a better position economically
than they were on February twenty eight, before Trump's first
rockets started falling. All sanctions against Iran will be lifted.
Some of these UN sanctions, the UN sanctions at least
date back to two thousand and five. They've been there
twenty years. They were there in February. Now they're gone.
All frozen assets will be unfrozen. Some of those assets
(01:46):
have been held up since nineteen seventy nine. They were
held up in February. They are now going to be unfrozen.
Iran has only agreed to allow free passage of ships
through the Strait of Hormuz for sixty days, which means
that after two months they can start charging a service
fee if they want to, and it looks like they
want to now. Sure, you can make the argument that
they've taken a pounding from the skies and that's going
to cost a pretty penny to rebuild, and the lost
(02:08):
lot of income because they haven't been able to sell
their oil on the open market for a while now,
but they're going to make that up pretty quickly with
all this money coming their way. And that's without even
mentioning the three hundred billion dollars that the Gulf states
are going to be expected to stump up for Iran's reconstruction.
And what was this all for? By the way, what
did we get out of it? As the West BB
didn't get his regime change. Trump didn't get his uranium
(02:29):
out of Iran. Now, Trump can spin this all he likes,
but this is not a victory for him at all.
It's not even close. It's closer to what Senator Bill
Cassidy of Louisiana has called it, which is the worst
US foreign policy blunder in decades.
Speaker 2 (02:42):
Which is impressive because they've made some incredible blunders over
the last few decades. So that's that's really putting it
up there.
Speaker 1 (02:57):
News talk has it been right.
Speaker 2 (02:59):
Back here in New Zealand. Some questions over how hard
our government actually works. Parliament itself, it seems to be
on holiday or at lunch or at dinner a lot
longer than it is actually voting on stuff.
Speaker 4 (03:19):
And I have to say I am probably in that
generation that turns up for work. I don't think there's
anything wrong than doing whatever you need to do to
provide for your family and keeping your employer happy. But
then I've always had good employers, so you want to
work when you've got good employers. I haven't had a
crappy one, and my work's interesting, so I guess that's
(03:43):
a bit different. Who's right who's wrong? I mean, I'm
all for MPs sitting longer, but it's really difficult because
when you are an electorate MP, particularly although I'm sure
there are some good less list MPs as well who
work every are godsend, but it's a bit harder to
(04:06):
quantify what they do sitting longer in the house. Is
it necessarily going to ensure better legislation, more innovative legislation,
great ideas, bright ideas, And I think I think there
should definitely be penalties if you don't turn up for
(04:26):
the bare minimum. Looking at you, I don't know who's
got it right, who's got it wrong. Is it a
generational thing or is it an individual thing? And should
our MPs be sitting longer and more often or.
Speaker 2 (04:40):
Should we just have less of them? Do we need
them at all? Can we just put a chief executive
in charge of the country like they have done with
some councils when the councils don't do their jobs. Probably
don't be silly, Glen, move on.
Speaker 1 (04:56):
You talk siv.
Speaker 2 (04:57):
Okay, now I'm going to play you. If you don't
want to be depressed, probably don't listen to this next part.
Is it fast toward about ninety seconds, Matt and Tyler
for some reason, we're running a discussion on the best
way to break their views. And then they got calls
like this before.
Speaker 5 (05:15):
After my brother finished in the States, he settled in
Australia and he was diagnosed with primary liver cancer which
was terminal. So I spent a lot of time, you know,
flitting over for weekends, and my mother, who was in
a rest home and a high in her eighties, keep
saying why did go to Australia All the time, I said,
I'll just go and see Keith and never look around
(05:37):
and come back. And then eventually I got the phone
call that he passed away. So then I went to
the rest home and said can my mother fly? And
they said no, she can't, she can't. So I then
had to go over to Australia, go to my brother's
funeral and come home and tell my mother that I've
(05:59):
been lying to her for nine months about why I
was in Australia and her son is dead.
Speaker 2 (06:07):
Yeah, I think I I'm not quite sure when when
Matt and Tyler, both in Unison said this. Hmm, I'm
not quite sure whether they were reacting to that depressing story,
very sad story, or if it was just the realization
that that backed up the wrong tree with this whole
topic and it was not going to be a fun
afternoon at the other end of the day. Early on
(06:31):
an early edition, Andrew Dickens was talking Michelin stars, who's
going to get one that's probably not your favorite place?
In why pook are our yesterday?
Speaker 6 (06:41):
Jesse Mulligan, the Herald's restaurant reviewer, pointed out, it's going
to be a very incomplete list of our best restaurants
and worth little to most, including the high Wealth tourist
that's supposed to attract. And there's a couple of reasons.
Firstly geographic. The reviewers have only visited Auckland, Wellington, christ
Church in Queenstown, so if you've got a restaurant outside
those areas, you're not going to be visited. Many of
(07:02):
those restaurants are in our wine growing districts and no
Mitchelan reviewer coming to you. And Jesse's examples Craggy Range
in Hawkes Bay and Arbor in Marlborough, which he reviewed
as probably being New Zealand's best restaurant, but no Michelland
investigated there. He also argues, of course, at local word
of mouth and trusted down to Earth recommendations hold more
practical value for diners than anonymous international inspectors. But that's
(07:25):
Jesse just trying to protect his job. But he reckons
thirty five restaurants might be reviewed if we were lucky,
and we'd be lucky to see any get a star. Now,
normally I wouldn't care about the story, except Touris of
New Zealand paid six point three million dollars to bring
the Mitchelland Guide to the country in a three year
partnership agreement. Now that is an awful lot of taxpayer's
(07:48):
money to get a very incomplete and very small guide
of New Zealand restaurants that miss our best and much
of our country. And you know what that sounds like
to me? That sounds like wasteful government spending.
Speaker 2 (08:02):
It's funny. Eventually, I'll stop talking about trapped to Europe
and I went on a couple of weeks ago now,
but it was amazing how many restaurants especially in Italy,
that we walked past their head Michelin stars a little
red plaque on the wall, and it made me not
(08:31):
want to go in there because I just assumed I
wouldn't be able to afford whatever was happening in there.
And to be perfectly honest, one of the best meals
I had was at one of those places where you
just stand up that they might be a leaner, like
a high table that you stand up, and they had
(08:51):
and the drinks were served and take away caps and
they only cost five euro for an apparole and you
just bought pizza. They weighed you bought it by weight.
That's how they decided what to charge you. I'm pretty
sure that place didn't have a mission on the Starbuck Man.
(09:11):
It was fun and everything tasted great.
Speaker 1 (09:16):
News talk ze been but like.
Speaker 2 (09:18):
Yeah, your favorite fish and chip shop, isn't it? Do
you have one? Do you still get fish and chips? Ah? Marcus,
you've done it to me again.
Speaker 6 (09:25):
But chips?
Speaker 7 (09:26):
What'll be the best chips you've ever had? And I
think the answer that depends on how hungry you were.
I don't want to go back to the downtown bus
terminal in the seventies. But it was a mister Chips
diagon across to the bus terminal. Always good, always unless
it's almost sort of the entry portal to the big smoke.
You got there off the bus and there was the
(09:47):
mister chips. You got your chips, You're away. Go visit
a record shop, look through the albums. Oh, simpler times anyway,
So where would be the best chips? And there might
be someone doing them a bit quirky. I don't know
who that would be. But yeah, chicken chicken, chicken, chicken
salt salt in this salt. You call it chicken flavored salt,
(10:10):
wouldn't you.
Speaker 2 (10:15):
I don't think.
Speaker 7 (10:16):
I don't think the kumula fries are a good thing.
I think they're a bit of a fail. Marcus chicken
salt or garlic salt been available for years now at
fish Is, So what doesn't mean I can't be intimidated
by it? Scooper Chips the other day four dollars forty
(10:37):
Papa Nui Christies.
Speaker 2 (10:38):
That sounds like a lot.
Speaker 7 (10:40):
But I'll tell you one thing, and I'm only going
to say this tonight, and I say this probably once
a year. If you are in town and you've moved
to a town and you've brought the fish and chip shop.
(11:02):
There's two things you need to do if you're taking
over a small town fish and chip shop. The first
thing you need to do is, certainly for the first year,
is be very generous.
Speaker 2 (11:17):
With your chips. He's absolutely right about it. It all depends
on how hungry you are, how hungover you are as well.
That's a big factor. Yeah, I've never really thought too
hard about exactly what chicken salt is. I mean, you
can probably google it and find out what it is,
(11:37):
but it is more time to just speculate, isn't it?
And it isn't. It's annoying if the quality of the
chips varies from time to time. I think that's why
places like Wendy's, for example, I think they do a
pretty good chip and it's pretty consistent. Those fast through places,
you know, they make it. It's all done with a timer.
(11:59):
And I don't like the little tiny French prize like
they have at McDonald's. I can't see the point at us.
Some people love those. I'm having wedges tonight, not chips.
It's a whole other department. Maybe we'll get into that
in another podcast. Maybe I'll come back on Monday on
the weekend edition and we'll talk about that. We probably
(12:21):
won't because ill probably are forgotten by then, but you know,
you never know us talking talking has it been.
Speaker 1 (12:29):
For more from News Talk said B. Listen live on
air or online, and keep our shows with you wherever
you go with our podcasts on iHeartRadio
You're listening to a podcast from News Talk Said B
Follow this and our wide range of podcasts now on
iHeartRadio Used Talk Said Talk.
Speaker 2 (00:24):
Hello, my beautiful beanies, and welcome to the Bean for Friday.
First with yesterday's news, I am Glen Hart and we're
looking back at Thursday. Does Parliament work hard enough? Are
they there? Do they put in enough hours? Harry Willdhams
going to dig into that shortly. I think The Afternoon
(00:45):
Show made a mistake with one of their topics yesterday.
They were talking about how to break bad news to
people in the wake of Jeremy Clarkson's cans of revelation
on his TV show. Doing it on a TV show
is probably not the best idea, But anyway, we'll get
into that short Has your restaurant been given a Michelin
(01:06):
star yet? And we've got some fish and chip talk
here to see Americas. He often makes me hungry at
the end of the PODCASTI guy feel like he's doing
it on purpose. But the Iaran deal, the memorandum of understanding,
is it worth the paper it's written on? What did
America get out of it exactly?
Speaker 3 (01:25):
Iran is going to be in a better position economically
than they were on February twenty eight, before Trump's first
rockets started falling. All sanctions against Iran will be lifted.
Some of these UN sanctions, the UN sanctions at least
date back to two thousand and five. They've been there
twenty years. They were there in February. Now they're gone.
All frozen assets will be unfrozen. Some of those assets
(01:46):
have been held up since nineteen seventy nine. They were
held up in February. They are now going to be unfrozen.
Iran has only agreed to allow free passage of ships
through the Strait of Hormuz for sixty days, which means
that after two months they can start charging a service
fee if they want to, and it looks like they
want to now. Sure, you can make the argument that
they've taken a pounding from the skies and that's going
to cost a pretty penny to rebuild, and the lost
(02:08):
lot of income because they haven't been able to sell
their oil on the open market for a while now,
but they're going to make that up pretty quickly with
all this money coming their way. And that's without even
mentioning the three hundred billion dollars that the Gulf states
are going to be expected to stump up for Iran's reconstruction.
And what was this all for? By the way, what
did we get out of it? As the West BB
didn't get his regime change. Trump didn't get his uranium
(02:29):
out of Iran. Now, Trump can spin this all he likes,
but this is not a victory for him at all.
It's not even close. It's closer to what Senator Bill
Cassidy of Louisiana has called it, which is the worst
US foreign policy blunder in decades.
Speaker 2 (02:42):
Which is impressive because they've made some incredible blunders over
the last few decades. So that's that's really putting it
up there.
Speaker 1 (02:57):
News talk has it been right.
Speaker 2 (02:59):
Back here in New Zealand. Some questions over how hard
our government actually works. Parliament itself, it seems to be
on holiday or at lunch or at dinner a lot
longer than it is actually voting on stuff.
Speaker 4 (03:19):
And I have to say I am probably in that
generation that turns up for work. I don't think there's
anything wrong than doing whatever you need to do to
provide for your family and keeping your employer happy. But
then I've always had good employers, so you want to
work when you've got good employers. I haven't had a
crappy one, and my work's interesting, so I guess that's
(03:43):
a bit different. Who's right who's wrong? I mean, I'm
all for MPs sitting longer, but it's really difficult because
when you are an electorate MP, particularly although I'm sure
there are some good less list MPs as well who
work every are godsend, but it's a bit harder to
(04:06):
quantify what they do sitting longer in the house. Is
it necessarily going to ensure better legislation, more innovative legislation,
great ideas, bright ideas, And I think I think there
should definitely be penalties if you don't turn up for
(04:26):
the bare minimum. Looking at you, I don't know who's
got it right, who's got it wrong. Is it a
generational thing or is it an individual thing? And should
our MPs be sitting longer and more often or.
Speaker 2 (04:40):
Should we just have less of them? Do we need
them at all? Can we just put a chief executive
in charge of the country like they have done with
some councils when the councils don't do their jobs. Probably
don't be silly, Glen, move on.
Speaker 1 (04:56):
You talk siv.
Speaker 2 (04:57):
Okay, now I'm going to play you. If you don't
want to be depressed, probably don't listen to this next part.
Is it fast toward about ninety seconds, Matt and Tyler
for some reason, we're running a discussion on the best
way to break their views. And then they got calls
like this before.
Speaker 5 (05:15):
After my brother finished in the States, he settled in
Australia and he was diagnosed with primary liver cancer which
was terminal. So I spent a lot of time, you know,
flitting over for weekends, and my mother, who was in
a rest home and a high in her eighties, keep
saying why did go to Australia All the time, I said,
I'll just go and see Keith and never look around
(05:37):
and come back. And then eventually I got the phone
call that he passed away. So then I went to
the rest home and said can my mother fly? And
they said no, she can't, she can't. So I then
had to go over to Australia, go to my brother's
funeral and come home and tell my mother that I've
(05:59):
been lying to her for nine months about why I
was in Australia and her son is dead.
Speaker 2 (06:07):
Yeah, I think I I'm not quite sure when when
Matt and Tyler, both in Unison said this. Hmm, I'm
not quite sure whether they were reacting to that depressing story,
very sad story, or if it was just the realization
that that backed up the wrong tree with this whole
topic and it was not going to be a fun
afternoon at the other end of the day. Early on
(06:31):
an early edition, Andrew Dickens was talking Michelin stars, who's
going to get one that's probably not your favorite place?
In why pook are our yesterday?
Speaker 6 (06:41):
Jesse Mulligan, the Herald's restaurant reviewer, pointed out, it's going
to be a very incomplete list of our best restaurants
and worth little to most, including the high Wealth tourist
that's supposed to attract. And there's a couple of reasons.
Firstly geographic. The reviewers have only visited Auckland, Wellington, christ
Church in Queenstown, so if you've got a restaurant outside
those areas, you're not going to be visited. Many of
(07:02):
those restaurants are in our wine growing districts and no
Mitchelan reviewer coming to you. And Jesse's examples Craggy Range
in Hawkes Bay and Arbor in Marlborough, which he reviewed
as probably being New Zealand's best restaurant, but no Michelland
investigated there. He also argues, of course, at local word
of mouth and trusted down to Earth recommendations hold more
practical value for diners than anonymous international inspectors. But that's
(07:25):
Jesse just trying to protect his job. But he reckons
thirty five restaurants might be reviewed if we were lucky,
and we'd be lucky to see any get a star. Now,
normally I wouldn't care about the story, except Touris of
New Zealand paid six point three million dollars to bring
the Mitchelland Guide to the country in a three year
partnership agreement. Now that is an awful lot of taxpayer's
(07:48):
money to get a very incomplete and very small guide
of New Zealand restaurants that miss our best and much
of our country. And you know what that sounds like
to me? That sounds like wasteful government spending.
Speaker 2 (08:02):
It's funny. Eventually, I'll stop talking about trapped to Europe
and I went on a couple of weeks ago now,
but it was amazing how many restaurants especially in Italy,
that we walked past their head Michelin stars a little
red plaque on the wall, and it made me not
(08:31):
want to go in there because I just assumed I
wouldn't be able to afford whatever was happening in there.
And to be perfectly honest, one of the best meals
I had was at one of those places where you
just stand up that they might be a leaner, like
a high table that you stand up, and they had
(08:51):
and the drinks were served and take away caps and
they only cost five euro for an apparole and you
just bought pizza. They weighed you bought it by weight.
That's how they decided what to charge you. I'm pretty
sure that place didn't have a mission on the Starbuck Man.
(09:11):
It was fun and everything tasted great.
Speaker 1 (09:16):
News talk ze been but like.
Speaker 2 (09:18):
Yeah, your favorite fish and chip shop, isn't it? Do
you have one? Do you still get fish and chips? Ah? Marcus,
you've done it to me again.
Speaker 6 (09:25):
But chips?
Speaker 7 (09:26):
What'll be the best chips you've ever had? And I
think the answer that depends on how hungry you were.
I don't want to go back to the downtown bus
terminal in the seventies. But it was a mister Chips
diagon across to the bus terminal. Always good, always unless
it's almost sort of the entry portal to the big smoke.
You got there off the bus and there was the
(09:47):
mister chips. You got your chips, You're away. Go visit
a record shop, look through the albums. Oh, simpler times anyway,
So where would be the best chips? And there might
be someone doing them a bit quirky. I don't know
who that would be. But yeah, chicken chicken, chicken, chicken
salt salt in this salt. You call it chicken flavored salt,
(10:10):
wouldn't you.
Speaker 2 (10:15):
I don't think.
Speaker 7 (10:16):
I don't think the kumula fries are a good thing.
I think they're a bit of a fail. Marcus chicken
salt or garlic salt been available for years now at
fish Is, So what doesn't mean I can't be intimidated
by it? Scooper Chips the other day four dollars forty
(10:37):
Papa Nui Christies.
Speaker 2 (10:38):
That sounds like a lot.
Speaker 7 (10:40):
But I'll tell you one thing, and I'm only going
to say this tonight, and I say this probably once
a year. If you are in town and you've moved
to a town and you've brought the fish and chip shop.
(11:02):
There's two things you need to do if you're taking
over a small town fish and chip shop. The first
thing you need to do is, certainly for the first year,
is be very generous.
Speaker 2 (11:17):
With your chips. He's absolutely right about it. It all depends
on how hungry you are, how hungover you are as well.
That's a big factor. Yeah, I've never really thought too
hard about exactly what chicken salt is. I mean, you
can probably google it and find out what it is,
(11:37):
but it is more time to just speculate, isn't it?
And it isn't. It's annoying if the quality of the
chips varies from time to time. I think that's why
places like Wendy's, for example, I think they do a
pretty good chip and it's pretty consistent. Those fast through places,
you know, they make it. It's all done with a timer.
(11:59):
And I don't like the little tiny French prize like
they have at McDonald's. I can't see the point at us.
Some people love those. I'm having wedges tonight, not chips.
It's a whole other department. Maybe we'll get into that
in another podcast. Maybe I'll come back on Monday on
the weekend edition and we'll talk about that. We probably
(12:21):
won't because ill probably are forgotten by then, but you know,
you never know us talking talking has it been.
Speaker 1 (12:29):
For more from News Talk said B. Listen live on
air or online, and keep our shows with you wherever
you go with our podcasts on iHeartRadio
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